Soogil Lim, a former biology student, is launching Raon, the first restaurant in America focused on kimchee pairings. Lim aims to elevate kimchee beyond its common spicy image by incorporating various types into a $225 tasting menu. He believes that although kimchee may have a strong odor, its appreciation has grown. Partnering with his wife, they plan to treat kimchee with the reverence associated with wine pairings, educating diners on the complex flavors of different aged kimchee.
"It's not that we succeeded in making kimchee less stinky, but people have come to appreciate kimchee for what it is."
"The goal of the pairings is to treat kimchee with the same respect and attention we give wine."
"There are hundreds of types of kimchee. There are regional variations and seasonal ingredients. No two families make kimchee the same way."
"But I think the public is ready for this."
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